Recipe of the Week

Adapted from a recipe by Diane (Daisy Farm) in Victoria, B.C., Canada. Diane says, “These are surprisingly filling and I haven’t found anyone yet that doesn’t love ’em—both with and without meat.”

Greek-Style Stuffed Peppers

Prep Time: 10 minutes
Cook Time: 55 minutes
Makes: 4 servings

Ingredients

1

T oil

½

cup minced onion

lb

lean ground beef or ground chicken

3

cloves garlic, minced

1

large egg

1

cup plain yogurt

1½

t salt

½

t pepper

½

cup dry breadcrumbs

2

cups cooked rice (or 4 cups rice if omitting meat)

1

cup feta, crumbled

1

tomato, seeded, cored, and diced

2

T fresh lemon juice

1

T dried oregano

2

T fresh basil, chopped

4

bell peppers with tops cut off, seeded

Directions

Preheat oven to 475°F.

Heat oil in a skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add ground beef or chicken and cook until no longer pink,
about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and allow to cool slightly.

In a large bowl, whisk together egg, yogurt, salt, and pepper. Add cooled meat mixture; stir in remaining ingredients. Mix well with hands.

Spoon mixture into peppers. Place peppers in a tube pan, bundt pan, or 8″ x 8″ baking dish and cover with foil. Bake for 35 minutes.
Remove foil and bake for another 10 minutes until peppers are crisp-tender and filling is hot.